If using a fairly inexpensive postcard, use the original; if you want to keep and save the original postcard, color copy it on good-quality paper or a textured paper, such as watercolor. Cut around the edge with deckled-edge scissors.

Glue the postcard or copy to your stamped card in the lower right corner. Leave a border of the base card showing.

Cut out the "Scribe" green oval label from the "French Stuff #1-Z" sheet and glue it about one inch up from the bottom of the postcard, half on and half off the card.

Cut out the vintage "Chocolaterie" label from the "Valentine Stuff #2-Z" sheet and glue it in the upper right corner of the postcard, covering the corner with the label.

Stamp "Par Avion" and "Avignon Post Mark" from the "French Envelope Marking-Z" sheet randomly in gray, overlapping slightly onto the postcard. Stamp another postmark from that same sheet in olive green on the upper right side going off the edge of the card, on top of the French chocolate label.

Rough cut the tulle to be about 7" x 9", slightly bigger than the front of the card.

Using a sewing machine, sew the tulle to the card about 1/4 inch from the edges. Stop sewing about 2 inches before you close off the sewn rectangle; insert the 10 tiny paper flowers (stems cut off) and finish sewing.

Trim off excess tulle using the edge of the card as a guide. Trim any hanging threads.

Punch two 1/8-inch holes for the eyelets in the center left side of the card. Set tiny pink eyelets into the holes with an eyelet setter and a hammer. Push the ribbon through the two holes from the inside of the card, tie into a bow and trim excess.